Canandaigua's Frequentem Brewing launches sandwich and cocktail pop-up

The brewery's new Focacceria, focused on house-made ingredients and breads, venture pops up Friday.

Frequentem Brewing is launching something we didn’t know we kneaded. (We almost went with “Frequentem’s new venture is rising to the top,” because, as my wife noted, focaccia rises quite a bit. And yes, Cass came up with these bread puns. She’s like my own in-house version of ChatGPT.)

Now that we’ve got that out of our systems, I am very excited to share details of the Canandaigua brewery’s new pop-up. Because in all actuality, this is something that is very much needed (don’t need to say kneaded again, because you get the point). Breweries need to diversify in this ever-changing era.

David and Meagan D’Allesandro, the eternally lovely married couple behind Frequentem, have always recognized this. Since the start, Frequentem has been about vibes, curating an experience that is comfortable, communal, and fun. (Plus, if you visit the brewery’s Main Street Canandaigua spot, you’ll probably cross paths with curmudgeonly brewery mascot Jake Whiting.) Frequentem’s new venture, The Focacceria, is designed to attract more people, give them a reason to stick around, and encompasses the brewery’s long-held mission of quality ingredients and quality products. Moving beyond beer, The Focacceria features delectable sandwiches made on Meagan’s regionally famous focaccia bread, cocktails, non-alcoholic options, and coffee (the brewery bought an espresso machine). The first pop-up kicks off Friday. And once it takes off, it’s easy to envision this becoming a regular offering at Frequentem.

Photo: I wish we could drink this pic, because it shows Frequentem’s new hop tonic.

“We have been wanting to expand our food menu for a little while now, but we’re limited with our space,” Meagan said. “We still don’t have a full kitchen staff or anything like that. We need to keep it simple. And with the beer industry right now, I’d like to keep it simple. I also don’t want to throw something random on the menu.

“I also don’t want to dilute the Frequentem brand by adding a food program. The beer is still our main focus. We were never meant to be a brewpub. Our beer is our main focus. But it’s nice to be able to offer customers different options. We understand that not everybody drinks beers. It will give people some more non-alcoholic options and some more food options. Because we definitely see a lull in business around dinnertime.”

This is all to say, Frequentem isn’t becoming a restaurant. This new venture is just meant to give people another reason to come visit and hang out for a bit. “It’s like a little side business of Frequentem, a separate entity operating out of the same space,” she added.

The inspiration has romantic roots. David and Meagan got married in Italy and every time they visit, Meagan said they return home with new ideas. Some of that inspiration is reflected in Focacceria offerings.

“We love trying to recreate some of the food and drinks we had in Italy,” Meagan said. “This feels very authentic to who we are.”

(Also, at this point in the interview, and showcasing how Dave and Meagan are the best, my surly 3yo roommate is having a full-blown shouting contest with himself in the background. It’s all you can hear on the recorded interview. But it doesn’t faze Meagan and she continues to chat.)

She continued, “When we have dinner with my family, I always bring fresh focaccia bread and these are the cocktails I’d be making.”

Since the brewery already maintains a full, on-premise liquor license, it can easily expand and diversify its options and offerings. Meagan stressed the options are limited, probably only four or five cocktails or three or four sandwiches, at any point. One cocktail that they’re calling “On Holiday” finds its roots in a drink they enjoyed while vacationing in Positano, Italy. It features Italicus, an Italian liqueur made with bergamot, citrus, and other botanicals, as well as pistachio (on the rim), vodka, and sparkling limonata. Along with the cocktails, there will be some coffee drinks and some non-alcoholic offerings like…

This right here, it needs its own paragraph — Without having tried anything yet and being a total craft cocktail neophyte, I am decidedly most excited about Frequentem’s new hop tonic (which will eventually be canned — I smell a future newsletter). This non-alcoholic offering features house-made tonic water with pea flower and botanicals. It’ll also showcase Citra hops. (If you wanna spice it up or mix it up, it’ll also make for a great gin and tonic base.) It’s even made with vapor-distilled water that’s carbonated in house. As the craft beverage scene continues to diversify and consumers seek alternatives to alcohol, I envision this one being something that should attract curious folks. (Even I find myself drinking less and less — and less often. So I’m always looking for something that’s alcohol-free and full of flavor. It’s partially why I’ve tried to bring stories of different craft beverages to my devoted craft beer audience.)

Photo: Just look at the texture of this focaccia. I wish I could eat a picture.

The menu will still feature some of Frequentem’s beloved pizzas. The sandwiches are an extension of Meagan’s love of cooking and will feature her fresh focaccia. (Another reason why she said why this new concept will be rolled out slowly.) One sandwich will showcase mortadella, an Italian staple. (Aside: If you haven’t visited Forno Tony Roman-style bakery in the city of Rochester, remedy that. Billy’s mortadella pizza bianca is one of my all-time favorites.) Another sandwich will have turkey with pesto and fresh mozzarella, while the last one will be vegetarian-friendly with roasted vegetables and hummus.

Meagan expects the pop-ups to start slowly (in terms of availability), particularly with the forthcoming Fourth of July weekend, which is still the brewery’s busiest time of the year. Future Focacceria pop-ups will be announced on the brewery’s social media accounts, including one devoted to this new side venture. And, fingers crossed, if it becomes popular, there will be a regular schedule for it.

With the state of the beer industry, Meagan said you have to be willing to adapt, compromise, and evolve.

“In general, people have a little bit less money to spend right now, so fresh ideas help people decide that they want to spend their money with you,” she said. “Getting new faces in the door, even if they’re coming in for cocktails, it gives us the opportunity to showcase our beers. I think that’s important.

“Frequentem was always supposed to be a gathering place for the community.”